Parmesan Sausage Potato Muffins

Overview

The last bit of Parmesan goes with this potato muffin. No onions and ham, and half a belly. The name is Xiangdu, but it actually tastes similar to Cantonese sausage, except that it is spherical. I simply ignored the onions, diced the sausages, and threw them into the pot to stir-fry until fragrant. Suddenly I saw a small bit of leftover chopped green onion beside the stove, and folded it into the pot to add some flavor. I forgot to add the black pepper to the meat, so I had to add it directly to the batter. I didn't follow the original steps, I just acted according to my own habits. Bake them into small cakes, which are very convenient to eat and take. It's salty and delicious, meaty and potatoy, very good. . .

Tags

• baking
• baking powder
• cake flour
• cracked black pepper
• egg
• parmesan cheese powder
• potatoes
• sausage
• chopped green onion
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 60 grams of potatoes, 50 grams of low-gluten flour, 6 grams of Parmesan cheese powder, 1 gram of salt, 2 grams of baking powder, 1 egg, 47 ml of milk, 40 grams of sausage, appropriate amount of black pepper, a little chopped green onion

   

2. 2 Cut the sausage into cubes, put it into the pot, and stir-fry over low heat to remove the fat.

   

3. 3 Add chopped green onion,

   

4. 4 Stir-fry evenly, turn off the heat, and let cool until set aside.

   

5. 5 Steam potatoes, peel and mash.

   

6. 6 Add salt to the eggs and beat them.

   

7. 7 Add milk, black pepper and stir evenly.

   

8. 8 Mix flour and baking powder, sift into egg mixture,

   

9. 9 Add cheese powder and mix well.

   

10. 10 Add mashed potatoes and diced sausage,

    

11. 11 Mix into a uniform batter,

    

12. 12 Place into muffin mold, 80% full.

    

13. 13 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes,

    

14. 14 The surface is golden brown and comes out of the oven.

    

15. 15 Unmold immediately.